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Recipe: Ipoh Chicken Hor Fun

With the resurgence of Covid cases and the admonition to stay home, the urge for Kai Si Hor Fun comes on. So instead or heading out to your favourite place, why not try your hand at cooking this at home? Here’s a recipe for you:

Ipoh Chicken Hor Fun

By Margarita Lee

Margarita Lee

Poached Chicken

  1. Bring a large pot of water to a boil and place one free-range chicken into the water. Turn off the heat. 
  2. Put the lid on and leave the chicken to stand for 45 minutes. Use a toothpick to prick the chicken thigh – if there is still blood, take the chicken out and re-boil the water. Turn the heat off and leave the chicken to stand for another 10–20 minutes. 
  3. Remove chicken from pot and soak in ice cold water. 
  4. Reserve the chicken stock. 

 

Preparing the prawns

  1. Blanch 500g of prawns until they turn pink and are cooked through.
  2. Remove and shock in ice water. 
  3. Remove the heads and drain until dry. Reserve heads to fry later.
  4. Remove the shells for the chicken broth.

 

Chicken Broth

Ingredients:

  • 3-4 Whole chicken carcasses
  • Prawn shells (removed from 500g prawns, stir fried with oil)
  • 300g Soybeans (soaked in water for minimum 3 – 4 hours)
  • 1 Small turnip
  • 1 Carrot
  • 10g Crystal rock sugar
  • 1 tbsp Whole white peppercorns (crushed)
  • 5 litres Water
  • Salt to taste

Method: 

  1. Rinse the chicken carcasses and place into a stock pot. Add in soybeans, turnip, carrot, prawn shells, rock sugar and peppercorns and the stock from the cooked prawns and chicken. Bring to a boil. 
  2. Reduce to low heat and cook for approximately 3 hours. Season with salt and strain the stock. Leave aside.

 

Prawn Oil

Ingredients:

  • 200 ml cooking oil
  • Prawn head or crab with roe

Method:

  1. Heat up the cooking oil in the preheated wok, place in prawn heads or crab with roe and stir-fry over low heat until the oil separates. 
  2. Remove from heat, strain well. 
  3. Blanch hor fun noodles and Chinese chives in boiling water separately. Dish up and drain.
Photo by Margarita Lee

 

To serve

  1. Place the hor fun noodles in a serving bowl, then add in blanched Chinese chives, shredded chicken and prawns.
  2. Serve with hot chicken broth, prawn oil to taste and chopped scallions. Serve hot with chopped chilli in soy-sauce.

Check out more of Margarita’s recipes on her FB @ Umummy Food!

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See Foon

SeeFoon Chan-Koppen has been writing a food column called Musings on Food in the Ipoh Echo since 2009. It is widely read both in print as well as online which receives more than 1 million hits a month. Her forte is in communications, having honed her skills after graduating from the University of Singapore where she worked for the Straits Times Group and was a food critic for the New Nation. Her knowledge of food and cooking come from more than 30 years in the hotel industry based in Singapore, Tokyo, Hong Kong and subsequently Kuala Lumpur. During this time, she has travelled all over the world and eaten at the best and worst restaurants. She is totally intimate with the subtleties and nuances of most cuisines of the world having been involved in opening over 50 hotels throughout the Asia/Pacific region and China where she helped to conceptualize Food and Beverage themes and critiqued on food quality. SeeFoon calls herself a global citizen and now chooses the serenity and friendliness of Ipoh to the bright lights of the many cities she has lived in. She also loves the food in Ipoh and is passionate about telling the world about it.

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